differs from what you measure 
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Looked like some silence over here…
Here is a popular Indian recipe. Easy to cook. During the current lockdown period, many people I know made this at home, because we can’t head to sweets shops right now and this one is easy; no fancy ingredients required.
This is the Bengali version, which is popular all over India, and probably also with Indians living abroad!
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sweet mozzarella
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Made some LATE NIGHT smash burgers and asparagus on the grill.
I bent my favorite spatula 
Finish asparagus off with the burger drippings
I fogged up the neighborhood with grill smoke again.
It’s hard for the neighbors to be mad when it smells so good 
mmmm… 
That very yummy burger had a cost other than a bent spatula…
VERY hot skillet. did not expect the grease to reach volcanic temperatures so quickly…Burnt the bejeezus out of the back of my fingers.
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is this a green-egg?
i would like to own a ceramic smoker
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Yes, I am an Egg Head, as they call themselves on the Big Green Egg forum. I have had it for close to 10 years now and I love it. IMHO it is absolutely the best way to cook outside of a good kitchen.
One aspect I did not think of when I purchased it was, it is completely natural. It uses lump charcoal so no additives and binders as in charcoal briquets. I use an electric charcoal starter, so no petro-chemical fumes. When finished, close the two vents and the charcoal goes out. Then next time just add charcoal to what is left from the cook before. That is how air tight the egg is. Because of the air control, I even cook bacon on the Green Egg at about 280 to 300 degrees F without flare ups. Bacon on a gas grill would probably involve a visit from the Fire Department! Bacon, Mmm smoking smoked meat.
You can grill and with the addition of the diffuser, you can do a low and slow for hours (think brisket), and bake (think pizza). To round off the diversity, I bought A Big Daddy cold smoke generator. That is how I cold smoke sea salt, cheese, hard boiled eggs, etc. Smoked eggs make great deviled eggs, the smoky flavor combined with the mayonnaise. I got the smoked eggs from Australia and New Zealand web sites. It seems to be a big thing down there.
The cold smoke generator in action.
Pudge
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that’s a nice addition! i do love smoking! But the Big Green Egg is also expansive around 1000€
Yes, a large Green Egg with the nest (the little cart it sits in), the side shelves, and the diffuser are about $1100 USD here. I was talking with the wife during breakfast about you mentioning the Green Egg, and she said we’ve had it for more than 10 years. Our son-in-law passed away 10 years ago this August and he used to love and come down for lamb boneless sirloin steaks, and did so for at least 2 or 3 summers. So the egg is older than I thought. At that time, I bought mine for $750 For the setup I just described.
If you want to cold smoke, go to utube and type in cold smoke generator and you will get a lot of videos of people showing off the smokers they built for using a cold smoke generator. The cold smoke generators come in different sizes, the key thing is to match the size of the smoke generator to the volume of the smoking chamber you are using.
Pudge
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Safeway (grocery store chain) had T-bone steaks on sale today for “weekend grillers”. So here is today’s menu.
Two 145 degree F medium well steaks, roasted veggies, a little Jasmine rice, and a nice cold Summer Shanty. 
Pudge
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simple delicious for sure!
I would not mind spending 1000 bugs on a nice piece of cookware, but currently… hard to say if i will earn good money in the next future…
But they are some Copycat with robust hardware too, for half the price
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I have two ceramic cookers, the Big Green Egg, and a Vision grill which I call the Big Brown Egg. The Brown Egg is for when I have company. I put the meat on the Green Egg, then I roast veggies on the Brown Egg along with any carry over meat that didn’t fit on the Green Egg.
The vision grill looks exactly like the wills24 grill in your link. I bought the Vision grill the first year it came out. The build quality isn’t as good as the Green Egg, but it cooks pretty much the same. The biggest complaint about the early Vision grills was that the top and bottom vents did not seal very well and did not extinguish the fire like the Green Egg. Just above the left front wheel on the vision grill image is a piece of sponge that I stuffed in the bottom vent, and that solved that problem. However in the wills24 grill you linked to I see that top vent is totally different, so they must of got complaints and changed it.
Having both, I prefer the Green Egg, but the Brown egg is a good alternative for tight budgets.
Second image, Vision grill all set up for cold smoking.
Pudge
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maybe now we need some dessert 
I would suggest a tiramisù one of my favorite desserts
and is also easy to do
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Recipe?
tiramisu Would your part of the EU happen to be shaped like a boot?
Pudge
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this one is not the original recipe, but I do always this one
this video is in italian 
but you can understand how is working the recipe
the ingredients are:
100 gr water with 300 gr sugar (340 like in the video are too much) > cook until 121°C
175 gr egg yolk, mix with the sugar syrup.
500 gr mascarpone with 500 gr heavy cream, mix until fluffy
espresso coffe with or without sugar, for the biscuits (I prefer without)
lady fingers biscuits (savoiardi)
bitter cacao powder
instead of the sugar syrup you can use just sugar, but you can reduce it, maybe 250 gr
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How to make a frozen Pizza 1000% Better!
oil back of baking sheet
Not frozen, but still cold
No Pizza Peel, no problem!
Rotate once to add extra cheese
You want a gap for air flow…I found a use for one of the 50 clay flower pots I have
Also, that is onions and garlic on the top rack.
All done, very good, cooks pretty fast.
The crust crisps up a little after you take it off.
I would have used my pizza stone, but I didn’t know what to do with it after I used it lol
As far as heat arrangement goes, hot coals underneath, and fire off to one side.
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This makes sense. it mimics the original stone Pizza oven.
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Neither me nor my wife are of Irish decendent so we wait for about 2 or 3 days and buy our corned beef at about 33% off pre St. Patrick’s day prices. Hey, we’re on a fixed income budget.
We bought a 4.6 lb corned beef brisket, and we got the flat cut as apposed to the point.
We cooked it in our 8 qt. Instant Pot pressure cooker as per these instructions. The only thing we changed the use of beef broth instead of the Guiness, plus we increased the cook time. One has to increase the cook time in a pressure cooker according to altitude. I live at 5800 ft and at 6000 ft the chart says to increase cook time by 20%. So I cooked this for 100 minutes.
Turned out great. Very tender yet still firm enough to slice without the meat falling apart. Here is our results.
Turned out great.
Pudge
6 Likes
wow!
That are the baked potatoes?
No, everything was cooked in the Instant pot pressure cooker
The potatoes that were used were small red potatoes as is standard for corned beef and cabbage. The hue of the potatoes is off due to the cheap phone camera, notice the corned beef also has a little purple color to it. Hey…EndeavourOS corned beef!
Pudge
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